This easy to make peanut curry is bursting with delicious Thai flavors. Sweet potatoes, carrots, red pepper, and kale are cooked in a creamy broth made of red Thai curry paste, coconut milk, and peanut butter. You will LOVE it!
1mediumonion, finely minced
2tablespoonsfinely minced ginger
4clovesgarlic, finely minced
2-3tablespoonsThai red curry paste, depending on how spicy you like it
2tablespoonssoy sauce or coco aminos
14ouncecan coconut milk
1 ½cupswater or stock
¼cupnatural peanut butter
2smallsweet potatoes, peeled and diced
1red pepper, diced
Sea salt, to taste
To serve: chopped peanuts and minced cilantro
Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes.
Add the soy sauce, coconut milk, water or stock, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.
2 tablespoons soy sauce or coco aminos, 14 ounce can coconut milk, 1 ½ cups water or stock, ¼ cup natural peanut butter, 2 small sweet potatoes, 2 medium carrots
Add the red pepper and kale to the pot and let them cook for about 3 minutes, until they begin to soften. Season to taste with salt, if needed.
1 red pepper, Sea salt, 2 cups chopped kale
Serve with the chopped peanut and some cilantro over top.